Marinated Grilled Chicken

Shopping List & Prep (serves 4)

• 1 package Masi Masa Thai Green Curry Spice Blend

• 4 lbs. bone-in chicken with skin or 3 lbs. boneless skinless chicken (breasts and/or thighs)
• 1 C fresh basil leaves, coarsely chopped
• 1 large shallot, coarsely chopped
• 6 garlic cloves, coarsely chopped 
• Juice of 2 limes (approx. 2 TBSP)
• 1 Thai or Serrano chili pepper (optional)
• Vegetables for side dish (optional, see SERVING IDEAS below)
• 1 cup coconut milk (not light)
• 1/3 C vegetable oil, plus more for brushing (OK to substitute olive oil)
• Salt, optional
• 4 cups cooked jasmine rice (optional)

Directions 

***Allow at least three hours to marinate meat.***

1. Start rice
2. Prepare chicken & marinade
3. If using boneless breasts, place each breast between 2 sheets of wax paper and pound with flat side of mallet, rolling pin or cast iron pan to 1/2" thickness.
4. Place chicken in large resealable plastic bag or Tupperware.
5. Combine remaining ingredients in a food processor and blend until smooth. (NOTE: if using Thai or Serrano pepper, remove seeds and/or ribs if you want less heat) 
6. Pour spice mixture into bag or Tupperware, seal and turn chicken to coat evenly. 
7. Marinate chicken in the refrigerator for at least 3 hours or overnight
8. Grill chicken
9. Build a medium fire in a charcoal grill or heat a gas grill to medium-high.
10. Brush grill grates with oil. 
11. Scrape excess marinade off chicken; season with salt (optional). 
12. Grill chicken, turning once, until browned and cooked through, 3-5 minutes per side for boneless chicken, 12-15 minutes per side for bone-in chicken.

Serving Ideas